There is a deal on pork ribs at my local grocery store, but the ribs have been cut off the bone.
Can anyone give insight as to length of time, etc. to indirect grill these?
Anthing else I need to take into account?

This is a very tatsty cut. I do them quite often. I prefer these to boneless pork loin chops. I direct grill them 4 -5 min per side to get a good sear then move them to indirect for another 15- 20 min. Use your favorite rub or marinade.

Country style ribs are also good cooked inside a smoker. Put them in a baking dish (after treating them with rub or a marinate), and then put them inside a smoker at 225-250 degrees. Make sure you turn them half way through the cooking so they can crisp up. The fat melting off will crisp them up on the outside. They will actually fall apart when you pick them up (that’s the doneness test). They take about 4-5 hours depending on the amount and your smoker. This method is also good with beef short ribs.
I also put them on skewers and roast high above the coals for about 45 min. They come out real good.